Culinary Lead & Kitchen Supervisor (Sous Chef)

American Food & Vending; Dudley (MA); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Weekly pay

401K match

Employee assistance

Medical plan

Dental plan

Vision plan

Training programs

Bonus programs

Job summary

American Dining Creations in Dudley, Massachusetts is seeking a hands-on Sous Chef to support the Chef and Executive Chef with daily culinary services, ensuring recipes and safety standards are consistently followed.

In this role you will guide BOH staff, assist with food stations and catering events, monitor production records and equipment, and, during peak times, cover a shift or a station as needed; commitment to quality is essential.

Qualifications

• Associate degree in culinary arts or hospitality preferred.
• Three years’ experience in a culinary leadership role.
• Experience planning and managing staff schedules, hiring, and development.
• Knowledge of local and state food safety regulations.
• Ability to lift up to 50 lbs and stand for long periods.

Responsibilities

• Assist Executive Chef with all service points including food stations and catering.
• Supervise BOH staff and ensure recipes and safety standards.
• Maintain production records and equipment; keep kitchen clean.
• May cover a shift or station during peak hours.
• Meet daily with Executive Chef or GM on operations.
• Perform other duties as needed.

Skills

Culinary leadership

Time management

Multitasking

Staff supervision

Safety mindedness

Education

Associate degree in culinary arts or hospitality

Culinary degree from accredited association

Tools

Microsoft Office

Catering systems

Inventory systems

Job description

American Dining Creations in Dudley, Massachusetts is seeking a hands-on Sous Chef to support the Chef and Executive Chef with daily culinary services, ensuring recipes and safety standards are consistently followed.

In this role you will guide BOH staff, assist with food stations and catering events, monitor production records and equipment, and, during peak times, cover a shift or a station as needed; commitment to quality is essential.